“These wraps are perfect on a hot summer day. I like to serve them with fresh fruit spinkled with lime. *prep time does not include marinating”

Ingredients Nutrition


  1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag.
  2. Marinate in refrigerator 1 to 2 hours; turn bag occasionally.
  3. Drain; discard marinade.
  4. Grill fish on greased rack of uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. Cut tuna into 1/2-inch chunks.
  5. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.
  6. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up.

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